Roasted Jalapeno And Garlic Aioli Recipes

ROASTED GARLIC AIOLI

Steps:

• Preheat the oven to 425 degrees F.
• Take the whole heads of garlic and cut the tops off to expose the garlic cloves. Place on a large piece of aluminum foil and drizzle lightly with olive oil and sprinkle with salt and pepper. Wrap up the foil into a tight pouch, and then place in the oven and roast for 35 to 45 minutes. Remove from oven and allow to cool. Squeeze the pulp from the skins (you'll need 1/3 cup).
• In a food processor, combine the roasted garlic, mayonnaise, lemon juice, Parmesan, Dijon mustard, cayenne pepper, Worcestershire sauce and some salt and pepper. Pulse until well combined. Refrigerate to allow the flavors to meld together. Garnish with parsley.

ROASTED GARLIC AIOLI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Trim off the top of the head of garlic to expose cloves. Drizzle with olive oil. Sprinkle salt and black pepper on top. Wrap in aluminum foil.
• Bake in the preheated oven until garlic feels soft when lightly pressed, about 1 hour. Unwrap and cool, 5 to 10 minutes. Refrigerate until chilled, 30 minutes to 1 hour.
• Pull out individual garlic cloves with a sharp knife; place in a small bowl. Mash with a fork until creamy. Add mayonnaise, lemon juice, Worcestershire sauce, and cayenne; mix well until blended.
• Refrigerate until flavors combine, at least 1 hour.

ROASTED GARLIC AIOLI

Steps:

• Gather the ingredients.
• Preheat an oven to 375 F. Remove as much excess peel, or papery covering, on the heads of garlic as you can.
• To make getting the garlic out a lot easier later, use a sharp paring knife to snip off the tip of each clove of garlic. Put the garlic heads on a large piece of aluminum foil, then drizzle with 1 tablespoon of the olive oil.
• Fold the foil up and crimp to enclose the garlic. Roast until browned and supremely tender, about 45 minutes.
• Open the foil packet and let sit until cool enough to handle.
• Using a small spoon, dig out the garlic cloves from the head. You can also just squeeze the cloves out. Mash the cloves into a paste. Now choose to proceed with the blender method or the whisk method. The blender is faster; the whisk gives the cook more control, and thus there's less risk of the aioli "breaking," or having the egg mixture and the oil separate.
• Whirl the garlic, egg, lemon juice, mustard , and salt in a blender to combine.
• With blender running on a low speed, drip the oil in slowly, allowing each addition to incorporate into the egg mixture before adding more. As more oil is incorporated, you can add the oil more quickly, working up to a slow stream.
• As you add the oil, the mixture will thicken. It's actually pretty crazy how it goes from a liquidy mix of beaten egg into a creamy-looking spread.
• Season to taste with salt and pepper. If it's terribly thick, you can thin it a bit with drops of lemon juice. Don't try to thin it with more oil, which will counterintuitively make it thicker. Serve immediately or cover and chill for up to two days.
• In a small bowl, whisk together the garlic, egg, lemon juice , mustard, and salt.
• Set the bowl on a silicone oven pad or wrap the bottom of the bowl in a kitchen towel to hold the bowl still on the counter without having to hold it.
• Whisking constantly, add the oil, drop by drop, allowing each addition to incorporate into the egg mixture before adding more. As more oil is incorporated, you can add the oil more in a stream.
• Season to taste with salt and pepper. Whisk in more lemon juice (a drop at a time) to taste, or use the lemon juice to thin the aioli, if needed (it may be counterintuitive, but adding more oil with thicken, not thin the mixture once it starts to thicken, and adding too much oil will break the mixture). Serve the aioli immediately, or cover and chill for up to two days.

JALAPENO AIOLI

Steps:

• In a small mixing bowl, add mayonnaise, minced jalapeno, pickled jalapeno, garlic, and black pepper.
• Using a whisk, whip up gently until all the ingredients combined together.
• Transfer to a serving bowl and enjoy.

LICK-THE-SPOON CILANTRO JALAPENO AIOLI

Steps:

• Blend mayonnaise, cilantro, jalapeno pepper, garlic, lime juice, cumin, and salt together in a blender or food processor until smooth. Pour mixture into a bowl, cover the bowl with plastic wrap, and refrigerate until flavors blend, at least 1 hour.

VIETNAMESE 'SHAKING BEEF' SANDWICH WITH A FIRE-ROASTED JALAPENO AIOLI, WATERCRESS AND CRISPY FRIED ONION STRINGS

Steps:

• Preheat oven to 400 degrees F. To the meat, add half of the granulated sugar, half of the brown sugar, 1 1/2 teaspoons salt, 1 teaspoon pepper and 1 tablespoon of oil. Next, combine the remaining sugars, vinegar, wine, soy sauce and fish sauce in a bowl. Taste and add salt and pepper, if needed.
• Divide the meat into 2 portions. Place 2 large skillets over the highest heat possible and add 1 tablespoon of oil to each skillet. When the oil begins to smoke, add 1/2 the meat in 1 layer to each pan. Let sit until a brown crust forms, and turn to brown the other side. Browning should take approximately 2 to 3 minutes total. Set aside, drain 1 skillet of excess oil and lightly wipe down with a paper towel.
• In that skillet, add 2 tablespoons of oil over high heat. When the oil begins to smoke add the onion, bell pepper and jalapeno with a pinch of salt and pepper. Cook stirring often until lightly caramelized, about 4 to 5 minutes. Add the garlic and green onions and cook for an additional 1 to 2 minutes. While the onion mixture is finishing cooking, place the 4 baguettes in the oven for 1 to 2 minutes until lightly toasted and warmed through. Add the beef and vinegar mixture to the onions, and stir to combine. Taste and add additional salt and pepper, if desired. Keep warm while you assemble the sandwich.
• To assemble each sandwich, spread 1 scant tablespoon of aioli on both sides of the baguette. On the bottom half, add a small handful of watercress, then 1/4 of the meat mixture, top with a small handful of cilantro, some julienne bell pepper, a few slices of cucumber, and a few slices of jalapeno. Enjoy and serve along with 2 lime wedges (which are meant to be squeezed over the meat right before eating), Crispy Fried Onion Strings, and additional aioli in a ramekin for dipping - and enjoy!
• Heat a skillet over high heat. Add the jalapeno and garlic to the dry skillet. Cook until blackened and charred on all sides, about 10 minutes. Place in a plastic bag, seal and allow to rest for 5 minutes. Then remove the stems, most of the skin, and all of the seeds and ribs from the jalapeno, and the outer layer of the garlic. Add jalapenos and garlic to a food processor or blender with remaining ingredients. Blend, taste and adjust seasoning with additional salt, pepper and cayenne if desired and enjoy!;
• (Makes enough for 4 sandwiches, plus extra for dipping Onion Strings) .
• Fill a large heavy pot 1/3 full with oil and heat to 350 degrees F. Line a plate with paper towels. Place the flour in a large paper bag or bowl. Add the onions, toss well to coat and shake off the excess. Fry the onions until golden brown (you may need to do this in 2 batches if your pot isnt big enough), about 4 minutes. Remove to the paper towel lined plate, and immediately sprinkle generously with salt and a touch of pepper. Place a large mound on each plate and top with chopped chives. Serve with a ramekin of the aioli and enjoy!

ROASTED JALAPENO AND GARLIC AIOLI

Steps:

• Roast the jalapeños until skin turns black all around.
• Place jalapeños in a bag and let steam for 10 minutes, or until cool to the touch.
• Under cold water, peel the skin from the jalapeños and remove the stems.
• Split the jalapeños with a paring knife and scrape out the seeds and pith.
• Set aside.
• Using a mortar or food processor, crush garlic until it forms into a paste.
• Add jalapeños and grind/process again until liquefied.
• Add mayo and salt and mix a final time.
• Enjoy on burgers or sandwiches or get creative!
• I've added 2 tsp of sugar to this on occasion to give it an extra dimension of flavor. Your choice!

ROASTED JALAPENO

Steps:

• Preset the oven to 400 degrees farenheit.
• Cut jalapeno peppers into halves.
• Arrange them in a tray without crowding.
• Drizzle vegetable oil evenly over the jalapenos.
• Bake it for 10 minutes or until the edges are charred.
• Remove it from the oven and cover it with aluminuum foil immediately.
• Rest it for 10 minutes.
• Now open the foil, and peel the skin of the pepper.
• Allow it to cool to the room temperature and transfer to an air tight container to use later.

CAJUN GARLIC AIOLI

Steps:

• Place all ingredients in a small blender (I use a Magic Bullet) and whirl away!